Let’s celebrate: 100 years of on-board catering!

Let’s celebrate: 100 years of on-board catering!

Ein Airline-Catering-Trolley ist die Basis für unseren Skypak-Trolley. Vor 100 Jahren wurde die Tradition der Bordverpflegung begründet, ohne die Skypak nicht existieren würde. Bei Skypak haben wir beschlossen, diesen Anlass zu feiern und haben uns die Entwicklung genauer angesehen.

Airline food is a big deal: Over the past decade, in-flight catering has become increasingly important to passengers’ overall experience. In 2019, the trend is going even further: hip bloggers are testing flying first-class restaurants, Michelin chefs are working their magic, and people are assembling their food online as if it were a Lego set.

But haute cuisine and sparkling refreshment are not a given: the very first airline catering was introduced on a flight from London to Paris in 1919, a century ago and – amazingly – thirty years after the invention of civil aviation. And since Skypak trolleys are a part of that exciting journey above the clouds, we’re happy to tell you exactly how it happened.


Initially, simple packed lunches were offered: Sandwiches or fruit could be purchased for as little as 5 cents. The problem, however, was that the planes were all open until 1920, when the first all-metal plane was introduced. It felt more like eating on a roller coaster than in a restaurant.


Ten years after the predecessor of our Skypak trolley, the so-called “flying food truck”, this one boards the plane for the first time. The first small kitchen makes its appearance and cold sandwiches from the previous decade are transformed into hot meals.


Little changed as a result of World War II, so the new trends did not appear until the 1950s. Those who could afford a flight from Frankfurt to New York were spoiled by the variety of in-flight food: smoked Canadian salmon, Brazilian hearts of palm, beluga caviar and veal steak. Served in china, of course.


After the “Golden Age” of passenger aviation, however, standards did not remain as high as usual. In the 1970s, the first low-cost airlines entered the market – and the quality of in-flight catering dropped significantly. The meals, which now relied on too much salt and fat to last longer, may even cost a premium.


Another setback for in-flight catering was September 11, 2001. Due to increased security measures, almost all airlines replaced metal cutlery with plastic forks and knives. From then on, many airlines limited their offerings to snacks and drinks.


However, with the increasing and fierce competition came a new era: some airlines rediscovered star cuisine to earn bonus points in the eyes of customers. Most top airlines even cooperate with star chefs who create exquisite menus to make flying a unique taste experience.

Raise your glass to the exciting century and get a new Skypak crew member in your work or living space: quirky, classy or entirely to your taste and standards. Welcome aboard our online store www.skypak.de.

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